If you’re making your own chocolate, gently melt the coconut oil (or cacoa butter) and sweetener over a low heat and stir in the cacoa powder. If you’re using pre made chocolate, simply melt the chocolate.
Pour 1 tbsp of chocolate into each cake case and put in the freezer for a few minutes until the chocolate hardens.
Spoon the peanut butter into each of the cases and pour the last of the chocolate over each one, again 1tbsp per cup.
Return to the freezer for several minutes until hardened.